Food Service Establishment · Detroit, MI

Plum Mrkt Store(1stFl)/Wayne Co Mrkt LLC

6201 Second Ave

Last inspected Oct 23, 2026 · View Map ↗ · Compare ↗

In compliance

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Plum Mrkt Store(1stFl)/Wayne Co Mrkt LLC last inspected?: The most recent inspection on record was on Oct 23, 2026. The result listed by Detroit Health Department was “In compliance”.
Were any violations recorded at the last inspection?: No. No violations were recorded at the most recent inspection.
How many inspections are on record?: 6 inspections on record, from Nov 20, 2023 to Oct 23, 2026.
Has Plum Mrkt Store(1stFl)/Wayne Co Mrkt LLC ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Nov 20, 2023.

The Full Inspection History

6 inspections

Routine Inspection

Oct 23, 2026

In compliance

0 recorded violations

No violations recorded in this inspection.

Official record from Detroit Health Department, Oct 23, 2026 · Original Source

Routine Inspection

Dec 17, 2025

In compliance

0 recorded violations

No violations recorded in this inspection.

Official record from Detroit Health Department, Dec 17, 2025 · Original Source

Routine Inspection

Jul 11, 2025

In compliance

2 recorded violations

majorCode 6-301.12Handwashing

Official Wording

Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels; (Pf) (B) A continuous towel system that supplies the user with a clean towel;(Pf) or (C) A heated-air hand drying device.(Pf) (D) A hand drying device that employs an air-knife system that delivers high velocity pressurized air at ambient temperatures.(Pf)

Inspector’s Notes

Not provided

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

A FOOD specified in ¶ 3-501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in ¶ 3-501.17(A), except time that the product is frozen; (P) (2) Is in a container or PACKAGE that does not bear a date or day; (P) or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in ¶ 3-501.17(A). (P)

Inspector’s Notes

Beyond consume by date

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from Detroit Health Department, Jul 11, 2025 · Original Source

Routine Inspection

Jan 14, 2025

In compliance

0 recorded violations

No violations recorded in this inspection.

Official record from Detroit Health Department, Jan 14, 2025 · Original Source

Routine Inspection

Jun 28, 2024

Not in compliance

2 recorded violations

minorCode 3-602.11Food source and labeling

Official Wording

(A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in LAW. (B) The name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient. (Pf) (C) Bulk FOOD that is available for CONSUMER self-dispensing shall be prominently labeled with the following information in plain view of the CONSUMER: (1) the manufacturer's or processor's label that was provided with the FOOD; or (2) A card, sign, or other method of notification that includes the information required by law.

Inspector’s Notes

Do not include

In Plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

criticalCode 3-501.16Food temperature

Official Wording

Except during preparation, cooking, or cooling, or when time is used as the public health control POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: (A) 135ºF or above, except that roasts properly cooked and cooled may be held at a temperature of 130ºF; or (P) (B) At 41ºF or less (P)

Inspector’s Notes

Stored above 41 degrees F

In Plain English

More about food kept at an unsafe temperature

Official record from Detroit Health Department, Jun 28, 2024 · Original Source

Routine Inspection

Nov 20, 2023

In compliance

1 recorded violation

majorCode 5-205.11Handwashing

Official Wording

(A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use and used for no other purpose. (Pf) (B) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)

Inspector’s Notes

Not used according to manufacturer's label instructions

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.